7 Scandinavian Christmas cookie treats

This Christmas, I decided to get back to my roots and make a whole bunch of Scandinavian cookies.

In all, I came up with seven delicious, pretty cookies that you can serve holiday guests.

Here are the recipes, along with lessons I learned.

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My friends Jason and Jackie Chinander make krumkake on an antique iron over an electric stovetop. I was skeptical that the iron wouldn’t require flames, but it works great. It takes a few tries, even for the seasoned krumkake maker, to get the amount of dough and the timing just right, but these cookies are a fun treat after you get the hang of it. Recipe courtesy of Jason and Jackie Chinander.

Heat krumkake iron over burner on medium-high heat until drop of water sizzles when dropped on it. (Note: If using iron for first time, add light coating of oil.) Spoon 1 heaping tablespoon batter into iron. Close without squeezing handles together. Cook for 30 seconds. Give handles quick, light squeeze. Flip iron. Cook for 30 seconds.

Using butter knife, flip disc out onto cutting board. Quickly roll cookie around dowel stick. Let sit for a few minutes. Remove dowel. Place cookie on cooling rack. Repeat until batter is gone.

Store in airtight tin for up to 2 weeks.

I struggled with the first two recipes I tried for spritz. Then I did what I should have done in the first place: I asked my mom. Turns out, she has been using the recipe from the back of her cookie press box for many years, with great success. The only substitute I made was to use vanilla bean paste instead of vanilla extract. I like the way the little seeds look, and I’m a sucker for deep vanilla flavor. Recipe adapted from the back of a Wilton cookie press box.

Fill cookie press with dough and with desired disks. Press cookies onto ungreased cookie sheet. (Note: Make sure cookie sheet is cool or cookies will stick. I put my cookie sheet outside or in freezer for a few minutes before pressing.)

Bake for 10 to 12 minutes or until edges are light golden brown. Cool for 2 minutes on cookie sheet on cooling rack. Remove cookies from sheet. Cool completely.

Store in airtight tin for up to 2 weeks.

These beautiful little pielike cookies came together like a dream, especially after I delegated the cutting and assembling to my very dexterous 9-year-old daughter. We had a great time rolling, assembling and filling cookies, which are as delicious as they are festive. Recipe adapted from “Scandinavian Christmas” by Trine Hahnemann (Sterling, 2013).

Makes 20 cookies, more or less, depending on how big they are.

2 cookie cutters that have the same shape, one bigger than the other. I used 2-inch and 1-inch stars.

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Set aside.

Place half of dough between 2 sheets parchment paper. Using rolling pin, roll out 1/4-inch thick. Peel off top layer of parchment. Using larger cookie cutter, cut 2 shapes. Place 1 shape on prepared baking sheet. Using smaller cookie cutter, cut out middle of second shape out. Flip it over. Brush with some of remaining egg. Carefully place cut-out shape, egg-side down, on top of first shape.Press down slightly. Using small spoon, fill hole with jam. Repeat with remaining dough. Brush top cookie layer with a little bit of egg.

Bake for 10 to 12 minutes or until nicely browned on edges. Cool on wire rack.

Store in airtight tin for up to 2 weeks.

Potato flour may be available in local grocery stores.

These are tasty little cookies that come together quickly and go great with coffee. I nearly had to make a second batch for photos after I discovered my kids had eaten most of them within a few hours. Recipe adapted from “Swedish Cakes and Cookies” by Sju Sorters Kakor (ICA Forlag, 2006).

Makes 25 to 30 cookies.

1 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

Pinch of salt

Grated zest of 1 lemon

5 tablespoons unsalted butter

2 small eggs, divided use; 1 lightly beaten

Preheat oven to 400 degrees. Place rack in center of oven. Line baking sheet with parchment paper. Set aside.

Using hands, roll dough into finger-thick ropes. Cut into 2-inch pieces. Place on prepared baking sheet. Brush with beaten egg.

Bake for 8 minutes or until edges are lightly browned.

Everyone I showed these to was confused by the Scandinavian pearl sugar on top. Most assumed it was salt. These are easy, tasty, festive cookies that my 13-year-old called “kind of like a brownie in cookie form.” Recipe adapted from “Swedish Cakes and Cookies” by Sju Sorters Kakor (ICA Forlag, 2006).

Makes 50 cookies.

3/4 cup unsalted butter, softened

1 cup sugar

2 cups all-purpose flour

1/4 cup high-quality cocoa powder (such as Ghirardelli’s)

1 teaspoon baking powder

1 1/2 teaspoons vanilla extract

2 eggs, divided use; 1 lightly beaten

Pearl sugar

Preheat oven to 400 degrees. Place rack in center of oven. Line baking sheet with parchment paper. Set aside.

Divide into 6 pieces. Form into 8-inch logs. Place a few inches apart on prepared baking sheet. Flatten slightly. Brush with beaten egg. Sprinkle with pearl sugar.

Bake for 15 minutes. Cut into -3/4-inch-wide slices while still warm.

My entire family loved these spicy little cookies the first time I made them — so much so the peppernuts were gone before I could save a few for photos. I made them a second time, rolling the balls smaller and using freshly ground cardamom. The result was a sandier, spicier cookie, which I preferred but my kids did not. The first batch was rolled larger (about 1 1/2-inch balls) and used regular ground cardamom, making a less spicy cookie. Recipe adapted from “Swedish Cakes and Cookies” by Sju Sorters Kakor (ICA Forlag, 2006).

Makes about 30 cookies.

7 tablespoons unsalted butter, softened

1/3 cup sugar

1/2 tablespoon molasses

1/2 egg (4 teaspoons)

1/2 teaspoon ground cardamom (I used fresh pods from which I extracted and ground the seeds in a clean coffee grinder)

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon (I also ground this fresh from sticks)

1/2 teaspoon ground ginger

1 1/2 cups all-purpose flour

1 teaspoon baking soda

Preheat to 350 degrees. Place rack in center of oven. Line baking sheet with parchment paper. Set aside.

I almost didn’t include the recipe for these putzy little cookies that refused to turn out as cute as the photos in the cookbook — until I tasted them. They might not be perfect little wreaths (maddeningly, they spread out during baking no matter how many times I tried adjusting the dough), but they are really delicious and still festive. Recipe adapted from “Swedish Cakes and Cookies” by Sju Sorters Kakor (ICA Forlag, 2006).

Makes about 25 cookies.

1 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon vanilla extract

1/2 cup cold unsalted butter

1/2 egg (4 teaspoons)

Candied cherries

Preheat oven to 350 degrees. Place rack in center of oven. Line baking sheet with parchment paper. Set aside.

Place flour, sugar and vanilla in food processor. Dice butter. Add to flour mixture. Pulse until combined. Add egg. Process until dough begins to form a ball. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour.